One-pan Lentil Veggie Stew
Pure winter comfort food that is healthy, delicious, easy to make and almost no dirty dishes. My favorite kind of dinner.
Servings 2
Calories 368kcal
Ingredients
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1.5 cups fresh green beans chopped
- 1.5 cups carrot chopped
- 2 small potato chopped
- 2 cups spinach packed
- 1 cup dried lentils/beans uncooked (we used mung beans)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- black pepper
- sea salt
- 1/4 cup unsweetened coconut milk
Instructions
- Heat cooking oil over medium heat. Saute onion for 2 minutes, add garlic and cook for 2 minutes more.
- Add beans and carrots and cook for 5 minutes.
- Then add potatoes, lentils, bay leaf, thyme, and rosemary. Cover veggies with water or vegetable broth.
- Cover and simmer for 40-45 minutes or until lentils are soft. Check and stir regularly, add more water if needed.
- Last 5 minutes add spinach and season with salt and black pepper.
Notes
- This recipe is freezer friendly so feel free to double and freeze for days you don't have time to cook.
- Though we like to keep bread consumption to a minimum, this dish would be lovely with some vegan naan too!